JP2000102383A - Alfa-glucosidase inhibitor containing extract of perilla frutescens crispa as active ingredient, sugar composition, and food and drink, containing the inhibitor - Google Patents
Alfa-glucosidase inhibitor containing extract of perilla frutescens crispa as active ingredient, sugar composition, and food and drink, containing the inhibitorInfo
- Publication number
- JP2000102383A JP2000102383A JP10278260A JP27826098A JP2000102383A JP 2000102383 A JP2000102383 A JP 2000102383A JP 10278260 A JP10278260 A JP 10278260A JP 27826098 A JP27826098 A JP 27826098A JP 2000102383 A JP2000102383 A JP 2000102383A
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- Prior art keywords
- extract
- inhibitor
- food
- perilla frutescens
- active ingredient
- Prior art date
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Links
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Saccharide Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はα−グルコシダーゼ
の活性を阻害し、シュークロースや澱粉より生じるオリ
ゴ糖類の消化を不活発にし、その結果、血糖値の急激上
昇抑止作用・肥満防止作用を有するα−グルコシダーゼ
阻害剤および同阻害剤を含有する糖組成物ならびに同組
成物を含む食品、甘味料、飼料などの飲食物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention inhibits the activity of .alpha.-glucosidase, inactivates the digestion of oligosaccharides produced from sucrose and starch and, as a result, has the effect of inhibiting a rapid rise in blood sugar and preventing obesity. The present invention relates to an α-glucosidase inhibitor and a sugar composition containing the inhibitor, and foods, sweeteners, feeds and other foods and drinks containing the composition.
【０００２】[0002]
【従来の技術】炭水化物のうちでシュークロースと澱粉
は人体に摂取される割合が最も多く、全体の８０％以上
になるといわれている。2. Description of the Related Art Among carbohydrates, sucrose and starch are most often taken by the human body, and it is said that they account for more than 80% of the whole.
【０００３】人体に摂取されたシュークロースは、途中
の消化器官で分解されずに小腸に達し、一方、澱粉は唾
液や膵液中のα−アミラーゼによりマルトースおよびイ
ソマルトースに加水分解されて小腸に達する。[0003] Sucrose ingested by the human body reaches the small intestine without being decomposed in the digestive organs on the way, while starch is hydrolyzed to maltose and isomaltose by α-amylase in saliva and pancreatic juice and reaches the small intestine. .
【０００４】シュークロースやマルトース、イソマルト
ースなどの二糖類もしくはその他のオリゴ糖類は、小腸
粘膜刷子縁に存在するα−グルコシダーゼの作用により
単糖類に加水分解され、小腸壁で吸収される。[0004] Disaccharides such as sucrose, maltose and isomaltose or other oligosaccharides are hydrolyzed into monosaccharides by the action of α-glucosidase present on the small intestinal mucosal brush border and are absorbed by the small intestinal wall.
【０００５】前記α−グルコシダーゼは、多糖類を構成
する糖類の非還元末端のα−グルコシド結合を加水分解
する酵素の総称であり、マルトースやマルトオリゴ糖類
を単糖類に加水分解するマルターゼや、シュークロース
およびイソマルトースを単糖類に加水分解するスクラー
ゼ−イソマルターゼ複合体などを含む。[0005] The α-glucosidase is a general term for enzymes that hydrolyze α-glucosidic bonds at non-reducing terminals of saccharides constituting polysaccharides, such as maltase which hydrolyzes maltose and maltooligosaccharides into monosaccharides, and sucrose. And a sucrase-isomaltase complex that hydrolyzes isomaltose into monosaccharides.
【０００６】α−グルコシダーゼ阻害剤は、小腸粘膜刷
子縁に存在するマルターゼやスクラーゼなどの活性を阻
害し、食後の血糖値の急激な上昇およびそれに続くイン
スリン値の急激な上昇を抑制することが知られている
（例えば、特開昭52-122342 号公報、特開昭57-200335
号公報、特開昭57-59813号公報参照）。[0006] α-Glucosidase inhibitors are known to inhibit the activities of maltase and sucrase present in the brush border of the small intestinal mucosa, and to suppress the rapid rise in blood glucose after meals and the subsequent rapid rise in insulin. (For example, JP-A-52-122342, JP-A-57-200335)
JP, JP-A-57-59813).
【０００７】このようなα−グルコシダーゼ阻害剤のう
ち、インスリン非依存型糖尿病（略語：ＮＩＤＤＭ）用
の経口糖尿病治療薬としてアカルボースやボグリボース
が従来から用いられている。Among such α-glucosidase inhibitors, acarbose and voglibose have been conventionally used as oral antidiabetic drugs for non-insulin-dependent diabetes mellitus (abbreviation: NIDDM).
【０００８】しかし、医薬品として用いられるアカルボ
ースやボグリボースは、従来より摂取されてきた天然の
食品成分ではない物質であり、阻害作用が強いため、そ
の投与量は極めて少量でかつ厳密性が要求される。However, acarbose and voglibose, which are used as pharmaceuticals, are substances which are not natural food ingredients which have been taken up to now, and have a strong inhibitory action, so that their dosage is required to be extremely small and strict. .
【０００９】上述した阻害剤の具体的な投与量は例えば
経口投与の場合には一回当たり５０〜１５０ｍｇ、また
食品や食品素材、飼料などに添加して使用する場合には
全炭水化物含量の約０．００５％である。The specific dosage of the above-mentioned inhibitor is, for example, 50 to 150 mg per dose in the case of oral administration, and about 50% of the total carbohydrate content in the case where it is used by adding it to foods, food materials, feeds and the like. 0.005%.
【００１０】投与量が多いと阻害剤の作用によって小腸
で分解吸収されなかった糖類が大腸で発酵し、腹部膨
満、放屁の増加、軟便、下痢などの副作用を引き起こす
ことが多くなり、特にアカルボースは肝機能障害を引き
起こしたり、劇症肝炎で死亡者も出ているという副作用
の報告もあり、安全性にかなり問題がある。[0010] If the dose is large, saccharides that have not been decomposed and absorbed in the small intestine by the action of the inhibitor ferment in the large intestine and often cause side effects such as abdominal distension, increased flatus, loose stool, and diarrhea. There have been reports of side effects that have caused liver dysfunction and some people have died of fulminant hepatitis, and there are considerable safety issues.
【００１１】したがって、アカルボースやボグリボース
は極めて少ない投与量でα−グルコシダーゼの活性を阻
害するので、投与量を厳密に管理できる医薬品としての
価値は高いが、その反面、使用量にさほど厳密さが要求
されない食品や食品素材、甘味料への添加は前記副作用
のおそれがあることから適当でない。[0011] Therefore, acarbose and voglibose inhibit the activity of α-glucosidase in a very small dose, and thus have high value as a drug capable of strictly controlling the dose, but on the other hand, require strict strict use. Addition to foods, food materials, and sweeteners that are not performed is not appropriate because of the risk of the side effects.
【００１２】上述した医薬品の他に、糖質の吸収抑制作
用を有するギムネマシルベスタやギムネマイノドラムの
抽出物を原料とし、血糖値の上昇抑制を目的とする飲食
物が特開昭61-5023 号公報、特開昭63-208532 号公報、
特開平3-172156号公報に開示されている。[0012] In addition to the above-mentioned medicines, Japanese Patent Application Laid-Open No. 61-5023 discloses a food and drink using an extract of gymnema sylvesta or gymnemiinodrum, which has a carbohydrate absorption inhibitory effect, for the purpose of suppressing an increase in blood sugar level. Gazette, JP-A-63-208532,
It is disclosed in JP-A-3-172156.
【００１３】ギムネマシルベスタやギムネマイノドラム
の抽出物は、糖類の分解を阻害するのではなく、吸収作
用そのものを抑制するので、摂取量を誤ると副作用とし
て血糖値が下がりすぎたり、あるいは小腸で吸収されな
い糖類が大腸に達し、下痢などの症状を引き起こすおそ
れがあった。[0013] Gymnema sylvestre or gymneminodrum extract does not inhibit the decomposition of saccharides, but suppresses the absorption itself. Therefore, improper intake may cause too low blood sugar levels or absorption in the small intestine. Unreacted saccharides may reach the large intestine and cause symptoms such as diarrhea.
【００１４】また、α−グルコシダーゼを緩慢に阻害す
る物質としてＬ−アラビノース、Ｄ−キシロース等の糖
類、キシリトール、アラビトール、エリスリトール等の
糖アルコール類、あるいはヌクレオチド、ヌクレオシド
および核酸由来の塩基が特開平6-65080 号公報、特開平
8-23973 号公報、特開平8-289783号公報に開示されてい
る。Further, as substances which slowly inhibit α-glucosidase, sugars such as L-arabinose and D-xylose, sugar alcohols such as xylitol, arabitol and erythritol, or bases derived from nucleotides, nucleosides and nucleic acids are disclosed in -65080, JP
It is disclosed in JP-A-8-23973 and JP-A-8-289783.
【００１５】しかし、糖アルコール類はα−グルコシダ
ーゼの阻害効果が弱いため、所要の阻害作用を得るに
は、かなりの量を添加しなければならず、コストの面で
問題がある。However, since sugar alcohols have a weak α-glucosidase inhibitory effect, a considerable amount must be added to obtain the required inhibitory effect, which is problematic in terms of cost.
【００１６】また、比較的阻害効果の高いＤ−キシロー
スやＬ−アラビノースなどの還元糖に関しては、グルコ
ースやシュークロースと比較して、メーラード反応によ
る褐変反応の反応性が高く、甘味料として加工食品に利
用すると加工時の熱で食品の色合いが悪くなるという問
題がある。In addition, reducing sugars such as D-xylose and L-arabinose, which have relatively high inhibitory effects, have higher reactivity in browning reaction by Maillard reaction than glucose and sucrose, and are processed foods as sweeteners. However, there is a problem that the heat of processing deteriorates the color of food.
【００１７】さらに、ヌクレオチド、ヌクレオシド、核
酸由来の塩基においても阻害効果が弱くて多量の添加を
必要とし、コストの面、味質の面で問題があり、これら
の使用に際し大きな制約を受ける。Furthermore, even bases derived from nucleotides, nucleosides and nucleic acids have a weak inhibitory effect and require a large amount of addition, which is problematic in terms of cost and taste, and their use is greatly restricted.
【００１８】[0018]
【発明が解決しようとする課題】医薬品として従来から
用いられているアカルボースやボグリボース等のα−グ
ルコシダーゼ阻害剤は、食品、食品素材、甘味料として
使用する場合、天然の食品素材ではなく、極少量で強い
阻害作用があるために副作用が生じるおそれがある。The α-glucosidase inhibitors, such as acarbose and voglibose, which have been conventionally used as pharmaceuticals, are not natural food materials but very small amounts when used as foods, food materials and sweeteners. Has a strong inhibitory effect and may cause side effects.
【００１９】また、天然の食品素材から得られる糖類や
糖アルコール類、塩基であっても、多量に添加しなけれ
ば効果が得られず、コスト高になったり、味質や色合い
が損なわれるといった問題を有し、適当な範囲の添加量
において効果の得られるα−グルコシダーゼ阻害剤はな
い。Further, even if sugars, sugar alcohols and bases obtained from natural food materials are not added in a large amount, the effect cannot be obtained, and the cost is increased, and the taste and color are impaired. There is no α-glucosidase inhibitor which has a problem and is effective in an appropriate amount of addition.
【００２０】ところでシュークロースは、世界中で最も
多く利用され、古来から日常的に慣れ親しまれてきた味
質を有する甘味料であり、甘味以外の味と調和してさら
に好ましい味を作り出すこともできるという特長を有し
ている。By the way, sucrose is a sweetener having a taste quality that has been used most frequently in the world and has been used on a daily basis since ancient times, and can produce a more favorable taste in harmony with non-sweet taste. It has the feature of being able to.
【００２１】しかし、シュークロースは、急激な血糖値
の上昇を引き起こし、インスリン分泌の刺激をすること
から、肥満の原因物質として敬遠されたり、糖尿病患者
はシュークロースの摂取が極端に制限される。However, sucrose causes a rapid rise in blood sugar level and stimulates insulin secretion, so that sucrose is avoided as a causative substance of obesity, and the intake of sucrose by diabetic patients is extremely restricted.
【００２２】シュークロースやマルトースなどの消化性
糖類にα−グルコシダーゼ阻害剤を添加して甘味料とす
れば、血糖値の急激な上昇を抑制することや肥満を防止
することができるが、元の糖類の味質を損なうことな
く、かつ加熱による褐変がほとんどなくて食品の色合い
を生かすことができなければならない。When a sweetener is prepared by adding an α-glucosidase inhibitor to digestible sugars such as sucrose and maltose, it is possible to suppress a rapid increase in blood sugar level and prevent obesity. It must be able to make use of the color of the food without impairing the taste of the saccharide and with little browning due to heating.
【００２３】[0023]
【本発明の目的】本発明は小腸粘膜刷子縁に存在するα
−グルコシダーゼに対して適度な阻害作用を有し、肥満
や糖尿病の予防が可能で糖尿病などの患者にも好適であ
り、かつ安全に食品素材、甘味料、飼料に用いることが
できる天然の食品成分であるα−グルコシダーゼ阻害剤
および同阻害剤を含む糖組成物ならびに飲食物を提供す
ることを目的とする。[Object of the present invention] The present invention relates to α
-A natural food ingredient that has a moderate inhibitory effect on glucosidase, can prevent obesity and diabetes, is suitable for patients with diabetes, and can be used safely in food materials, sweeteners and feeds. It is an object of the present invention to provide an α-glucosidase inhibitor, and a saccharide composition, a food and a drink containing the same.
【００２４】なお、本発明において「適度な阻害作用」
とは、炭水化物（全糖質量）に対して０．１〜２０重量
％のα−グルコシダーゼ阻害剤が炭水化物とともに摂取
され場合に、小腸におけるα−グルコシダーゼ阻害作用
（率）が１０〜９０％であることをいう。In the present invention, "moderate inhibitory action"
Means that, when 0.1 to 20% by weight of an α-glucosidase inhibitor with respect to carbohydrate (total sugar mass) is ingested together with carbohydrate, the α-glucosidase inhibitory action (rate) in the small intestine is 10 to 90%. That means.
【００２５】[0025]
【本発明の手段】本発明者らは、天然の植物素材からの
抽出物についてα−グルコシダーゼ阻害作用があるかど
うかを検討した結果、シソ（紫蘇）抽出物が、天然の食
品素材であって人体に安全であり、しかも適度なα−グ
ルコシダーゼ阻害作用を有することを発見した。The present inventors have examined whether or not extracts from natural plant materials have an α-glucosidase inhibitory effect. As a result, it has been found that perilla (perilla) extract is a natural food material. It has been discovered that it is safe for the human body and has a moderate α-glucosidase inhibitory action.
【００２６】本発明に係るα−グルコシダーゼ阻害剤は
シソ抽出物を有効成分とするものとしてあり、シソの種
類はシソ科シソ属に分類される例えば赤ジソ、青ジソ、
カタメンジソ、チリメンジソを使用することができ、特
に赤ジソが望ましい。また、本発明に係るシソ抽出物と
しては、天然植物のシソからの抽出物を用いる以外にも
市販のシソエキスを使用してもよい。The α-glucosidase inhibitor according to the present invention comprises a perilla extract as an active ingredient, and the type of perilla is classified into the Labiatae genus, for example, red giso, blue giso,
Catamediso and chilimendiso can be used, and red one is particularly desirable. As the perilla extract according to the present invention, a commercially available perilla extract may be used in addition to using an extract from perilla of a natural plant.
【００２７】また、前記阻害剤の抽出方法は一般的に知
られている抽出方法で得ることができ、特に水あるいは
含水エタノール（０〜８０％（Ｖ／Ｖ））で抽出したも
のが望ましい。The method for extracting the inhibitor can be obtained by a generally known extraction method, and is particularly preferably extracted with water or aqueous ethanol (0 to 80% (V / V)).
【００２８】本発明に係るα−グルコシダーゼ阻害剤を
含有する糖組成物は、シュークロースおよび澱粉由来の
オリゴ糖から選ばれた一種あるいは二種以上の消化性糖
類に対しシソ抽出物を０．１〜２０重量％含有するもの
としてある。前記糖組成物中において、シソ抽出物が
０．１重量％未満であると、α−グルコシダーゼに対す
る阻害作用が充分でなく、２０重量％以上であると味質
に影響がある。The saccharide composition containing the α-glucosidase inhibitor according to the present invention comprises 0.1% or less of a perilla extract with respect to one or more digestible saccharides selected from sucrose and starch-derived oligosaccharides. -20% by weight. In the sugar composition, if the perilla extract is less than 0.1% by weight, the inhibitory effect on α-glucosidase is not sufficient, and if it is 20% by weight or more, the taste is affected.
【００２９】[0029]
【実施例１】＜１：シソ抽出物の調製＞ (1) シソの葉の５０％（Ｖ／Ｖ）エタノール抽出 市販のシソ（赤ジソ）の葉を凍結乾燥して粉末化したも
の１ｇを５０％（Ｖ／Ｖ）エタノール溶液１００ｍｌに
加え、２４時間撹拌してα−グルコシダーゼ阻害剤を抽
出し、ろ過して不溶物を除いた。ロータリーエバポレー
ターで抽出溶媒を留去させ、シソ抽出物の乾燥品を得た
後、脱塩水１００ｍｌに溶解して１％（Ｗ／Ｖ）濃度の
水溶液とした。Example 1 <1: Preparation of Perilla Extract> (1) Extraction of Perilla Leaves with 50% (V / V) Ethanol 1 g of a commercially available perilla (reddiso) leaf was freeze-dried and powdered. The solution was added to 100 ml of a 50% (V / V) ethanol solution, stirred for 24 hours to extract the α-glucosidase inhibitor, and filtered to remove insolubles. The extraction solvent was distilled off with a rotary evaporator to obtain a dried perilla extract, which was then dissolved in 100 ml of deionized water to obtain a 1% (W / V) concentration aqueous solution.
【００３０】(2) シソの葉の熱水抽出 沸騰水１００ｍｌに、前記(1) の場合と同様にシソの葉
を凍結乾燥して粉末化したもの１ｇを加え、３時間撹拌
して抽出し、ろ過して抽出液とした。この抽出液を脱塩
水で調整して１％（Ｗ／Ｖ）濃度の水溶液とした。(2) Hot water extraction of perilla leaves To 100 ml of boiling water was added 1 g of freeze-dried perilla leaves in the same manner as in (1) above, and the mixture was extracted by stirring for 3 hours. , And filtered to obtain an extract. This extract was adjusted with demineralized water to obtain a 1% (W / V) concentration aqueous solution.
【００３１】(3) 市販のシソエキス 市販のシソエキス粉末（日本コロイド社製）１ｇを、５
０％（Ｖ／Ｖ）エタノール溶液または脱塩水１００ｍｌ
に加えて溶解した後、ろ過し、１％（Ｗ／Ｖ）濃度の水
溶液とした。(3) Commercial perilla extract Commercial perilla extract powder (manufactured by Nippon Colloid Co., Ltd.)
100 ml of 0% (V / V) ethanol solution or demineralized water
, And then filtered to obtain a 1% (W / V) concentration aqueous solution.
【００３２】＜２：シソ抽出物によるスクラーゼ、マル
ターゼ阻害作用＞市販ラット小腸アセトン粉末（シグマ
社製）に生理食塩水（０．９％（Ｗ／Ｖ）塩化ナトリウ
ム溶液）を加えて懸濁液（１００ｍｇ／ｍｌ）とし、超
音波処理（６０秒、３回）後、遠心分離（１０，０００
ｒｐｍ、１０分）し、上清を粗酵素液とした。<2: Inhibition of Sucrase and Maltase by Perilla Extract> Commercially available rat small intestine acetone powder (manufactured by Sigma) is added with physiological saline (0.9% (W / V) sodium chloride solution) and suspended. (100 mg / ml), sonication (60 seconds, 3 times), and centrifugation (10,000).
rpm, 10 minutes), and the supernatant was used as a crude enzyme solution.
【００３３】基質液としてシュークロースかマルトース
のいずれかを２％（Ｗ／Ｖ）含む０．２Ｍマレイン酸緩
衝液（ｐＨ６．０）を使用した。被検液として前述の調
製により得たシソ抽出物の水溶液（１％（Ｗ／Ｖ））を
使用した。As a substrate solution, a 0.2 M maleate buffer (pH 6.0) containing 2% (w / v) of either sucrose or maltose was used. An aqueous solution (1% (W / V)) of a perilla extract obtained by the above-mentioned preparation was used as a test liquid.
【００３４】反応液の組成は、スクラーゼに対する阻害
試験の場合、シュークロースの基質液２００μｌ、被検
液０〜１００μｌ、脱塩水１５０〜５０μｌおよび粗酵
素液５０μｌを混合して計４００μｌとした。また、マ
ルターゼに対する阻害試験の場合、マルトースの基質液
２００μｌ、被検液０〜１００μｌ、脱塩水１９０〜９
０μｌおよび粗酵素液１０μｌを混合して計４００μｌ
とした。The composition of the reaction solution was 200 μl of the sucrose substrate solution, 0 to 100 μl of the test solution, 150 to 50 μl of deionized water, and 50 μl of the crude enzyme solution in the case of the inhibition test for sucrase to make a total of 400 μl. In addition, in the case of the inhibition test for maltase, the maltose substrate solution was 200 μl, the test solution was 0 to 100 μl, and the desalted water was 190 to 9 μl.
0 μl and 10 μl of the crude enzyme solution are mixed to give a total of 400 μl
And
【００３５】なお、スクラーゼ、マルターゼのいずれに
対する阻害試験においても、基質（シュークロースある
いはマルトース）に対してシソ抽出物を０〜２５重量％
添加した。In the inhibition tests for sucrase and maltase, the perilla extract was added in an amount of 0 to 25% by weight based on the substrate (sucrose or maltose).
Was added.
【００３６】３７℃、６０分間反応させた後、沸騰湯浴
中で５分間加熱して反応を停止し、酵素反応で生成した
グルコース量をグルコースオキシダーゼ法で測定した。
酵素阻害率は、シソ抽出物無添加の反応における生成グ
ルコース量をコントロール（Ｃ）とし、シソ抽出物添加
反応における生成グルコース量をサンプル（Ｓ）とし、
以下の計算式で求めた。 酵素阻害率（％）＝（Ｃ−Ｓ）／Ｃ×１００After reacting at 37 ° C. for 60 minutes, the reaction was stopped by heating in a boiling water bath for 5 minutes, and the amount of glucose produced by the enzyme reaction was measured by the glucose oxidase method.
The enzyme inhibition rate was defined as the amount of glucose produced in the reaction without the addition of a perilla extract as a control (C), and the amount of glucose produced in the reaction with the addition of a perilla extract as a sample (S).
It was determined by the following formula. Enzyme inhibition rate (%) = (CS) / C × 100
【００３７】シソの葉からのシソ抽出物のスクラーゼお
よびマルターゼに対する阻害作用（率）を図１、２に示
し、また、シソエキス粉末の溶解物のスクラーゼおよび
マルターゼ阻害作用（率）を図３、４に示す。上述の試
験結果から、抽出物はスクラーゼおよびマルターゼ活性
を適度に阻害することがわかった。FIGS. 1 and 2 show the inhibitory activity (ratio) of perilla extract from perilla leaves on sucrase and maltase, and FIGS. Shown in The above test results showed that the extract moderately inhibited sucrase and maltase activities.
【００３８】[0038]
【実施例２】＜本発明のα−グルコシダーゼ阻害剤をグ
ラニュー糖に添加した例＞グラニュー糖（シュークロー
ス）に対してシソの葉からの５０％（Ｖ／Ｖ）エタノー
ル抽出物の粉末を５重量％混合した甘味料を作成し、同
甘味料への加熱による褐変反応および味質テストを行っ
た。Example 2 <Example in which α-glucosidase inhibitor of the present invention was added to granulated sugar> Powder of 50% (V / V) ethanol extract from perilla leaves was added to granulated sugar (sucrose). A sweetener mixed by weight% was prepared and subjected to a browning reaction and a taste test by heating the sweetener.
【００３９】(1) 褐変反応 本甘味料の１０％（Ｗ／Ｖ）水溶液と、同濃度のグラニ
ュー糖水溶液をそれぞれ加熱して着色を比較したとこ
ろ、両者にほとんど差異は認められなかった。(1) Browning Reaction When a 10% (W / V) aqueous solution of the present sweetener and a granulated sugar aqueous solution of the same concentration were heated and colored, respectively, almost no difference was observed between the two.
【００４０】(2) 味質テスト 本甘味料５ｇをコーヒー１００ｍｌに添加したものと、
グラニュー糖５ｇを同じくコーヒー１００ｍｌに添加し
たものについて味質を比較したところ、特に差異は認め
られず良好であった。(2) Taste test A test in which 5 g of the present sweetener was added to 100 ml of coffee,
When the taste was compared with that obtained by adding 5 g of granulated sugar to 100 ml of coffee in the same manner, no particular difference was observed and the taste was good.
【００４１】[0041]
【本発明の効果】本発明に係るシソ抽出物を有効成分と
するα−グルコシダーゼ阻害剤は、アカルボース等の医
薬品として従来から用いられている阻害剤に比して阻害
作用が小であり、副作用を引き起こすおそれが殆どなく
て飲食品に安全に添加することができる。The α-glucosidase inhibitor comprising the perilla extract according to the present invention as an active ingredient has a small inhibitory effect as compared with inhibitors conventionally used as pharmaceuticals such as acarbose, and has an adverse effect. And can be safely added to food and drink.
【００４２】また、本発明の阻害剤は適度な阻害作用を
有していて食品へ大量に添加する必要がなく、食品の味
質が損なわれたり、あるいはコスト高になるおそれが殆
どない。Further, the inhibitor of the present invention has an appropriate inhibitory action and does not need to be added to food in a large amount, and there is almost no risk of impairing the taste of food or increasing the cost.
【００４３】さらに、本発明の阻害剤は加熱による褐変
反応が大ではないので、加工食品に添加しても食品の加
熱加工によって食品の色合いが損なわれることがない。Further, since the inhibitor of the present invention does not cause a large browning reaction upon heating, even if it is added to a processed food, the color of the food is not impaired by the heat processing of the food.
【００４４】したがって本発明のα−グルコシダーゼ阻
害剤は、味質が低下することなく、また加熱により着色
することもなく、しかも天然の食品成分であることか
ら、安全に食品素材、甘味料、飼料などに用いることが
でき、血糖値の急激な上昇や肥満を防止することができ
る。Accordingly, the α-glucosidase inhibitor of the present invention is a natural food ingredient without deterioration in taste quality, and is not colored by heating, and is therefore a safe food material, sweetener and feed. It can be used to prevent a rapid rise in blood sugar level and obesity.
【図１】シソの葉から得たシソ抽出物によるスクラーゼ
に対する阻害作用を示すグラフ。FIG. 1 is a graph showing the inhibitory effect on sucrase by a perilla extract obtained from perilla leaves.
【図２】シソの葉から得たシソ抽出物によるマルターゼ
に対する阻害作用を示すグラフ。FIG. 2 is a graph showing the inhibitory effect on maltase by a perilla extract obtained from perilla leaves.
【図３】シソエキス粉末の溶解物によるスクラーゼに対
する阻害作用を示すグラフ。FIG. 3 is a graph showing the inhibitory effect on sucrase by a dissolved substance of perilla extract powder.
【図４】シソエキス粉末の溶解物によるマルターゼに対
する阻害作用を示すグラフ。FIG. 4 is a graph showing the inhibitory effect on maltase by a dissolved substance of perilla extract powder.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ｃ０７Ｈ 3/06 Ｃ０７Ｈ 3/06 Ｆターム(参考） 4B018 LB09 LE03 MD66 ME01 4C057 BB01 BB03 BB04 4C088 AB38 AC05 BA10 CA08 MA04 MA52 ZC02 ZC35 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification code FI Theme coat ゛ (Reference) C07H 3/06 C07H 3/06 F term (Reference) 4B018 LB09 LE03 MD66 ME01 4C057 BB01 BB03 BB04 4C088 AB38 AC05 BA10 CA08 MA04 MA52 ZC02 ZC35
Claims (4)
ダーゼ阻害剤。1. An α-glucosidase inhibitor comprising a perilla extract as an active ingredient.
を、水あるいは含水エタノール（エタノール濃度０〜８
０％（Ｖ／Ｖ））とするα−グルコシダーゼ阻害剤。2. The method according to claim 1, wherein the solvent used for extracting the perilla extract is water or water-containing ethanol (ethanol concentration of 0 to 8).
0- (V / V)) α-glucosidase inhibitor.
から選ばれた一種あるいは二種以上の消化性糖質に対
し、請求項１または２に記載のα−グルコシダーゼ阻害
剤を０．１〜２０重量％含有する糖組成物。3. An amount of the α-glucosidase inhibitor according to claim 1 or 2 relative to one or more digestible saccharides selected from sucrose and oligosaccharides derived from starch. % Sugar composition.
値の急激上昇抑止作用・肥満防止作用を有する飲食物。4. A food or drink comprising the saccharide composition according to claim 3 and having an action of suppressing a rapid rise in blood sugar level and an action of preventing obesity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10278260A JP2000102383A (en) | 1998-09-30 | 1998-09-30 | Alfa-glucosidase inhibitor containing extract of perilla frutescens crispa as active ingredient, sugar composition, and food and drink, containing the inhibitor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10278260A JP2000102383A (en) | 1998-09-30 | 1998-09-30 | Alfa-glucosidase inhibitor containing extract of perilla frutescens crispa as active ingredient, sugar composition, and food and drink, containing the inhibitor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000102383A true JP2000102383A (en) | 2000-04-11 |
Family
ID=17594870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10278260A Pending JP2000102383A (en) | 1998-09-30 | 1998-09-30 | Alfa-glucosidase inhibitor containing extract of perilla frutescens crispa as active ingredient, sugar composition, and food and drink, containing the inhibitor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000102383A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005320323A (en) * | 2004-04-09 | 2005-11-17 | Taisho Pharmaceut Co Ltd | Lipase inhibitor |
| WO2006067985A1 (en) | 2004-12-22 | 2006-06-29 | Nichirei Biosciences Inc. | Novel polyphenol glycoside derived from acerola |
| WO2007037423A1 (en) * | 2005-09-29 | 2007-04-05 | Kureha Corporation | Antidiabetic agent |
| JP2007106718A (en) * | 2005-10-14 | 2007-04-26 | Sunstar Inc | Adiponectin secretion promoter and oral composition containing the adiponectin secretion promotor |
| JP2007246471A (en) * | 2006-03-17 | 2007-09-27 | Kaneka Corp | Blood neutral fat increase inhibitor and method for producing the same |
| JP2009161497A (en) * | 2008-01-09 | 2009-07-23 | Univ Kinki | Perilla extract, sugar absorption inhibitor containing the same, and pharmaceutical or quasi-drug, and food or drink, each using the same |
| KR101060307B1 (en) * | 2008-06-30 | 2011-08-29 | 목포대학교산학협력단 | Diabetic treatment or prevention composition comprising sun salt and perilla extract |
| JP2012006975A (en) * | 2004-04-09 | 2012-01-12 | Taisho Pharmaceutical Co Ltd | Lipase inhibitor |
| JP2015044755A (en) * | 2013-08-27 | 2015-03-12 | 国立大学法人広島大学 | Antiallergic substance and method of producing the same |
-
1998
- 1998-09-30 JP JP10278260A patent/JP2000102383A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005320323A (en) * | 2004-04-09 | 2005-11-17 | Taisho Pharmaceut Co Ltd | Lipase inhibitor |
| JP2012006975A (en) * | 2004-04-09 | 2012-01-12 | Taisho Pharmaceutical Co Ltd | Lipase inhibitor |
| WO2006067985A1 (en) | 2004-12-22 | 2006-06-29 | Nichirei Biosciences Inc. | Novel polyphenol glycoside derived from acerola |
| WO2007037423A1 (en) * | 2005-09-29 | 2007-04-05 | Kureha Corporation | Antidiabetic agent |
| JP2007106718A (en) * | 2005-10-14 | 2007-04-26 | Sunstar Inc | Adiponectin secretion promoter and oral composition containing the adiponectin secretion promotor |
| JP2007246471A (en) * | 2006-03-17 | 2007-09-27 | Kaneka Corp | Blood neutral fat increase inhibitor and method for producing the same |
| JP2009161497A (en) * | 2008-01-09 | 2009-07-23 | Univ Kinki | Perilla extract, sugar absorption inhibitor containing the same, and pharmaceutical or quasi-drug, and food or drink, each using the same |
| KR101060307B1 (en) * | 2008-06-30 | 2011-08-29 | 목포대학교산학협력단 | Diabetic treatment or prevention composition comprising sun salt and perilla extract |
| JP2015044755A (en) * | 2013-08-27 | 2015-03-12 | 国立大学法人広島大学 | Antiallergic substance and method of producing the same |
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